The Perfect White Cake | Sally's Baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

In a mixing bowl, combine cake flour, baking powder, baking soda, and salt, and whisk together until combined.

In another bowl, cream together room temperature unsalted butter and granulated sugar on high speed until light and creamy, about 3 minutes.

Add 5 egg whites to the creamed mixture and mix until well combined.

Scrape down the sides of the bowl and mix again before adding full fat sour cream and pure vanilla extract, mixing just until incorporated.

With the mixer on low speed, gradually add whole milk to the mixture until just combined, avoiding overmixing.

Prepare two 9-inch round cake pans by spraying them with non-stick spray, lining the bottoms with parchment paper rounds, and spraying the parchment paper as well.

Divide the batter evenly between the prepared pans, smoothing the tops, and bake at 350°F for 24-25 minutes, rotating pans halfway if necessary.

Let the cakes cool in the pans for 1 hour before transferring them to a wire rack to cool completely.

Prepare the vanilla buttercream by creaming softened unsalted butter until smooth, then gradually adding sifted confectioner sugar, room temperature heavy cream, and pure vanilla extract, mixing until creamy.

Add a pinch of salt to the buttercream and mix until combined, then use a spatula to pop any air bubbles if necessary.

Level the cooled cake layers using a serrated knife to create a flat surface for stacking.

Place the first cake layer on a serving plate and spread 3/4 to 1 cup of frosting on top.

Flip the second cake layer upside down and place it on top of the first layer, ensuring it is even.

Apply a thin layer of frosting around the sides and top of the cake, known as a crumb coat, using about 1 cup of frosting.

Refrigerate the crumb-coated cake for about 20 minutes to set the crumb coat.

After chilling, add the remaining frosting on top and around the sides of the cake, smoothing it out with a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens